Servings: four to six.
You can change the flavor of this soufflé by replacing the Gruyère and Asiago with 3/4 cup of a puréed cooked vegetable such as carrot, spinach, or broccoli. Depending on the vegetable, you may also want to adjust or eliminate the Parmigiano, mustard, Worcestershire, and Tabasco. The soufflé will begin to fall soon after it comes out of the oven, so don’t delay in serving it.
Puffed beautifully but tasted bland, bland, bland. Won't make again.
A lovely, light souffle. I made this gluten-free by substituting sweet rice flour for the wheat flour and used grated comte and manchego with a sprinkle of chopped parsley.
A perfect cheese souffle, light and fluffy, with a moist center and yummy brown crust. I used cheddar and parmesan for the cheeses. Don't tell anyone, but my 5-year-old ate it with ketchup.
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